Gooey Butter Pecan Cake
A rich, oven-baked Gooey Butter Pecan Cake with a creamy swirl and toasty pecans.
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla bean paste divided
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 8 ounces cream cheese softened
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a mixer on medium speed for 3 to 5 minutes until light and fluffy.
- Add the eggs to the butter mixture one at a time, mixing well after each addition, then mix in 1 teaspoon vanilla bean paste.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture and mix on low speed just until combined.
- Fold in the chopped pecans with a spatula until evenly distributed. Spread the batter evenly into the prepared pan.
- In a medium bowl, beat the softened cream cheese, remaining 1 teaspoon vanilla bean paste, and powdered sugar until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture over the batter, then use a thin knife to gently swirl the cream cheese into the batter to create ribbons.
- Bake for 40 to 45 minutes, until the edges are golden brown and a toothpick inserted near the center comes out with moist crumbs and a slightly gooey center.
- Place the pan on a wire rack and let the cake cool for at least 15 minutes before slicing into 12 squares and serving.
Notes
- For the best texture, do not overmix the batter after adding the dry ingredients to keep the crumb tender.
- Allow the butter and cream cheese to fully soften at room temperature so they cream smoothly and trap air for a light base.
- For cleaner slices, let the cake cool 30 to 45 minutes, or chill briefly before cutting.
- Serve warm or at room temperature, plain or with vanilla ice cream or caramel sauce.
- Allow the butter and cream cheese to fully soften at room temperature so they cream smoothly and trap air for a light base.
- For cleaner slices, let the cake cool 30 to 45 minutes, or chill briefly before cutting.
- Serve warm or at room temperature, plain or with vanilla ice cream or caramel sauce.